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Informationen zum Autor Dennis Reynolds is the Ivar B. Haglund Endowed Chair in Hospitality Business Management at Washington State University. Previously, he was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at Cornell University's School of Hotel Administration. Kathleen W. McClusky, MS, RD, FADA, is Director of Patient Satisfaction at Morrison Management Specialists in Atlanta, Georgia. She has also served as the president of her state's Dietetic Association and as an adjunct professor at Russell Sage College. Klappentext Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today's aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation--commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics. Zusammenfassung Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation commercial and non-commercial--in a variety of venues. Inhaltsverzeichnis PREFACE ix Acknowledgments xiii About the Authors xiv PART 1: THE FOODSERVICE INDUSTRY 1 CHAPTER 1 THE FOODSERVICE INDUSTRY 3 History 4 Segmentation 11 Industry Statistics 15 Managerial Implications 16 CASE IN POINT: The College Experience 17 CHAPTER 2 THE FOODSERVICE BUSINESS 21 What Makes the Foodservice Business Unique? 22 Key Characteristics 22 Trends 23 Business Lifecycle 23 Understanding the Marketplace 25 Value from the Customers' Perspective 28 Managerial Implications: Maximizing Opportunities in the Competitive Marketplace 33 CASE IN POINT: Restaurant No. 2 35 PART 2: THE MENU 39 CHAPTER 3 MENU PLANNING AND DEVELOPMENT 41 Philosophy 42 Planning 43 Menus in Onsite Foodservice 50 The Art of Menu Development 65 Sustainability in Menu Planning 66 Managerial Implications 69 CASE IN POINT: The Handwritten Menu 71 CHAPTER 4 RECIPE STANDARDIZATION, COSTING, AND ANALYSIS 73 Recipe Standardization 74 Recipe Costing 83 Recipe Analysis 84 Managerial Implications 85 CASE IN POINT: Recipe, What Recipe? 88 CHAPTER 5 MENU PRICING 91 Pricing Approaches 92 Menu Psychology 95 Extending Menu Philosophy 104 Menu Engineering 105 Managerial Implications 107 CASE IN POINT: The $47 Burger 108 PART 3: THE FOODSERVICE OPERATION 111 CHAPTER 6 FACILITIES PLANNING, DESIGN, AND EQUIPMENT 113 Planning 114 Design and Layout 118 Equipment 124 Corporate Responsibility 126 Managerial Implications 127 CASE IN POINT: Trash Cans 130 CHAPTER 7 FOOD SANITATION AND SAFETY 133 Foodborne Illness 134 Biological, Chemical, and Physical Hazards in Food 138 Foodborne Illness Prevention 140 Workplace Safety 149 Material Safety Data Sheets (MSDS) 151 Managerial Implications 152 CASE IN POINT: Food Safety at the Nursing Home 156 CHAPTER 8 SUPPLY CHAIN MANAGEMENT 159 Purchasing 160 Distribution Channels 163 Supplier Selection 165 Methods of Buying 168 Forecasting 169 Managerial Implications 173 CASE IN POINT: Purchasing in University Dining Services 176 ...
